May Farmers Market Pasta

11 May

My Saturday morning ritual is going to one of the several fabulous farmers markets Austin has to offer.  When I first started making the farmers market part of my Saturdays several years ago, I went to the Sunset Valley Farmers Market, which has since moved to Barton Creek Mall.  That’s still my regular market, but this past Saturday I went back to Sunset Valley to check out the reconstituted market maintained by the Sustainable Food Center.  I saw a lot of familiar vendors who sell at multiple farmers markets.  I bought some wonderful stuff, including a bunch of carrots…..

And some red Russian kale….(yes, that is my cat sniffing out the kale–he loves greens and purrs loudly whenever I feed him green leaves)

Naturally, I had to come up with a dish incorporating these two lovely local vegetables.  One of the easiest things to do with vegetables is to throw them into a pasta dish, and incorporate other ingredients you have on hand.  So, my pasta was a combination of the kale, roasted carrots, fresh dill, red onion, walnuts, local Pure Luck goat cheese, and whole wheat pasta.

Ingredients

4-6 ounces dried pasta

1/2 large bunch of kale

1 bunch of carrots (2 lbs. or so), peeled and sliced into

1/4 red onion, chopped

1/2 cup chopped walnuts

1/2-2/3 cup chopped fresh dill

1/2 cup crumbled goat cheese

Olive oil for cooking the kale

1 T butter

Heat the oven to 375 degrees.  Put a pot of water on high heat to boil, salting the water. Prepare the carrots by peeling, chopping off the ends, and cutting into sticks.  Toss with olive oil and salt on a cookie sheet and stick in the oven once it’s heated.  Bake for about 25 minutes or so, until tender.  Meanwhile, heat about 1 T of olive oil over medium heat in a big skillet.  Wash the kale, chop, and place in the skillet.  Cover until the kale starts to wilt.  It will shrink substantially.

Whenever the pasta water starts to boil, throw in the pasta and cook for about 10 minutes (I used a short pasta, as pictured.  Can’t remember at the moment what it’s called).  In a large bowl, place the dill, onions, and walnuts in the bottom.  Drain the pasta.  Toss together with the items in the bowl, the kale, and the carrots.  Salt to taste if necessary.  Add the crumbled goat cheese and the butter.  Toss until the butter melts and the ingredients are evenly distributed.  Serve.

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